Flank Steak Roulade (Paleo)

Recently I’ve had  lot of friends interested in and trying out meat-less diets. One large correlating factor is a food-related documentary they each had watched. After hearing their reviews I instantly had flashbacks to my freshman year in college. As an animal science major (at the time) we watched something very similar in essence- but instead of highlighting the animals as “food quality”, they were focused on as an example of poorly regulated, mass produced, unethical farming.

Now, I LOVE all animals and if I personally believed that humans weren’t made to eat all sorts of things (including animals) I would totally be cool with never eating meat again. I strongly believe that everyone has the right to choose how and what they eat, but I think the big picture in the meat-versus-no-meat debate is the quality of the meat- which stems from the quality of the life of the animal- including how and what they are fed.

There is without a doubt some horrendous, malicious practices going on in the world that I do not at all support. How? Because I choose to buy meat locally- from farms and farmers that I know- animals that I have seen enjoying their lives in big fields. I suppose being out in the sticks of Western Mass it’s easy to access fresh and local meat and produce, but it also certainly isn’t impossible to find something of similar quality living in the midst of a big city, it just takes a little more research.

The moral of the story? If you’re going to eat meat: do your homework and support the people who treat their animals as they should be treated. Healthy, happy animals means healthy, nutrient dense meat!

 

Ingredients:

  • 2 lbs grass-fed flank steak
  • sea salt and black pepper to taste
  • 4 strips turkey bacon, cooked softly and chopped
  • 2 cups spinach
  • 1/3 cup sundried tomatoes
  • 1 cup white mushrooms, chopped
  • 5 cloves garlic, minced
  • 2 TB coconut oil

Instructions:

-Preheat oven to 425 degrees

-Pound the flank steak until its an even 1/3 inch across

-Season with salt and pepper then layer the bacon, tomatoes, spinach and mushrooms evenly over the steak

-Roll the steak tightly and secure with butchers twine

-Heat coconut oil in a large skillet over medium heat and sear the roulade on each side (about 2-3 minutes per side)

-Remove from skillet and sprinkle minced garlic over the top. Place roulade on a baking sheet and bake for 10-15 minutes or until cooked in the center

-Remove from oven and allow to cool for 10 minutes before removing twine and slicing into pinwheels, serve and enjoy!

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Pair this with last weeks Hasselback Sweet Potatoes and sauté your extra veggies for a complete meal!

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Photographs by Billy Willbanks. DSMP marketing. Instagram @wbanks85.

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